Dutch apple pie

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This Dutch apple pie with streusel filling will quickly become your favorite pie. Start with an easy puff pastry crust, then fill to the brim with homemade apple pie filling and top with a delicious, crunchy crumb filling.

Dutch apple pie

No festive dinner is complete without a homemade apple pie. We make this cake every year for Thanksgiving dessert. It's awesome when topped with whipped cream or a large scoop of vanilla ice cream. But, additional ingredients are not necessary. So whichever way you choose to serve it, it will be delicious.

Apple Cobbler and Apple Crisp are very comforting during the fall and winter months, but this Dutch apple pie is the best comfort food. Your whole family will love how comforting it is.

Many traditional apple pie recipes have a second crust. This Dutch apple tart is topped with the most delicious crunchy and sweet streusel topping. It is much simpler than preparing a second crust.

Dutch Apple Pie will require around 6 medium apples. Since it is a deep dish cake, there is plenty of room to fill it. Then of course it will be very abundant.

I usually use a basic 4 ingredient cake crust for my baked cakes. For this Dutch apple pie recipe, I use a butter based crust that is very easy to make. Even if you've never made a homemade cake batter, don't be afraid of this one, it gets great.

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As I mentioned, coverage is also very easy. It only requires a few simple ingredients. It is a sweet and brittle delight.

Ingredients for making Dutch apple pie

  • Granny Smith apples
  • Shortening (Crisco)
  • Flour
  • Egg
  • White vinegar
  • Apple cider vinegar
  • Granulated sugar
  • Brown sugar
  • Cinnamon
  • Nutmeg
  • Salt
  • Butter
  • Quick oatmeal

How to make Dutch apple pie

First, add the egg to a small bowl and beat. Then set it aside. Then add butter and flour to a medium to large bowl. Then work together with a dough cutter until you get a crumbly mixture.

Now add the beaten egg, cold water, and white vinegar to the butter and flour mixture. Mix until combined.

Place the dough on a large piece of plastic wrap. Roll up to about 1/2 inch thick and refrigerate for about 20 minutes.

In a large bowl, combine the sugar, brown sugar, flour, cinnamon, and nutmeg. Then reserve. Core, peel, and slice apples to a thickness of about 1/4 inch.

Add the sliced ​​apples and the cider vinegar to the sugar and spice mixture.

Preheat oven to 425 degrees. Then lightly flour a work surface and roll out the cake batter. Then place it in the cake pan.

Pinch the edges to create a prettier crust.

Then add the apple filling to the cake batter and tap the top with the pieces of butter. Bake for 20 minutes. I usually line a baking sheet with foil for less mess.

In a medium bowl, add the quick oatmeal, sugar, brown sugar, cinnamon, and nutmeg. Mix to combine. Then add the butter and cut it with a puff pastry cutter.

After the cake has baked for the 20 minutes, remove it from the oven and add the streusel topping. Then add a cake ring or aluminum foil to cover the crust. Lower the oven temperature to 375 degrees and bake for another 50 minutes.

Dutch apple pie recipe

This Dutch apple pie with streusel filling will quickly become your favorite pie. Start with an easy puff pastry crust, then fill to the brim with homemade apple pie filling and top with a delicious, crunchy crumb filling. Preparation time: 35 minutes Cooking time: 1 hour 10 minutes Servings: 8 slices

Ingredients

Cortex:

  • 1 cup of vegetable shortening
  • 2 cups flour
  • 1 egg
  • 4 tablespoons cold water
  • 2 teaspoons of white vinegar

Filling:

  • 1/2 cup of sugar
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 3 pounds of Granny Smith apples over 6 medium
  • 1 tablespoon of cider vinegar
  • 1 tablespoon butter

Struesel:

  • 1/2 cup flour
  • 1/2 cup of sugar
  • 1/2 cup brown sugar
  • 1/2 cup quick oatmeal
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 6 tablespoons cold butter, cut into small pieces

Instructions

  • In a small bowl beat the egg. Set aside.
  • Add butter and flour to a large bowl.
  • Work the shortening into flour with a dough cutter until the mixture has a crumbly texture similar to cornmeal.
  • Add beaten egg, cold water, and white vinegar to the butter mixture.
  • Stir until incorporated.
  • Cover the surface with plastic wrap.
  • Place the dough on top of the wrapper and use a rolling pin to flatten it to about 1/2 ".
  • Refrigerate for at least 20 minutes.
  • In a large bowl, combine 1/2 cup of sugar, 1/2 cup of brown sugar, 1/4 cup of flour and 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Mix well.
  • Core, peel and cut apples into approximately 1/4 "slices.
  • Add apples and cider vinegar to the bowl of sugar and spices. Mix to cover. Set aside.
  • Preheat oven to 425.
  • Flour a work surface.
  • Spread the cake batter on the prepared surface.
  • Place in a cake pan and pinch the edges.
  • Line a baking sheet with foil to catch any spills during baking and place it in the bottom third of the oven.
  • Place the apples on the rind and sprinkle the top with pieces of butter.
  • Bake for 20 minutes.
  • In a large bowl, add 1/2 cup flour, 1/2 cup sugar, 1/2 cup brown sugar, quick oatmeal, 3/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Whisk together.
  • Add cold butter and work with a dough cutter until fully incorporated.
  • Crumble so the pieces are no larger than the size of a pea.
  • Remove the cake from the oven and top with the struesel mixture.
  • Add a circular hoop or loosely cover the outer edge of the crust with aluminum foil.
  • Reduce the temperature to 375.
  • Return the cake to the oven for cooking for about 50 more minutes (when the crust is golden brown and the filling is bubbling).
  • Let cool before serving.

Dutch Apple Cake

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